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Tempura Cheesecake
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- #119969
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Filling
1 1/2 pound cream cheese
1/2 pound sugar
1 ounce cornstarch
1 lemon, zest of
2 teaspoons vanilla extract
2 eggs
4 egg yolks
3 ounces sour cream
graham cracker crumbs
panko (Japanese-style bread) crumbs
Batter
1/4 cup cornstarch
1 1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup sparkling water
directions
FILLING: Preheat oven to 350 degrees F.
Mix cream cheese and sugar with mixer at low speed. Continue to mix while adding cornstarch, lemon zest and vanilla, then egg yolks and eggs, one at a time.
After thoroughly blending, add sour cream. Pour batter into a greased cake pan and bake in water bath until set, about 50 minutes. Cool completely before removing from pan. Cut into small pieces, about the size of small doughnut holes.
BATTER: Mix cornstarch, cake flour, baking soda and salt. Add sparkling water and mix again. Coat cheesecake pieces in graham cracker crumbs. Dip cheesecake in tempura batter and roll in Panko (Japanese-style bread) crumbs.
Fry in vegetable oil at 350 degrees F until golden brown.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
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